Melt 4 tablespoons of the butter. In a mixing bowl, combine the graham style crumbs with ¼ cup sugar and the melted butter. Pat firmly into the prepared baking dish covering the bottom with an even layer. Bake for 10 minutes. Leave the oven on.

In a medium mixing bowl, whisk together the gluten-free flour blend, baking powder, salt and instant espresso, set aside.

Measure ½ cup of the chocolate chips and set aside. In a large, microwave or heat safe mixing bowl combine the rest of the chips with the remaining 1 cup butter and microwave for 3 – 3 ½ minutes or until the butter is totally melted and most of the chips are melted. (Alternately you can melt the chocolate and butter in a bowl over a pot of barely simmering water making sure the bottom of the bowl does not touch the water.) Stir the chocolate and butter together until the chocolate is fully melted, the mixture is combined and glossy. Stir in the remaining 1 cup of sugar then the eggs, flour mixture and vanilla. Pour the batter over the graham crust and bake for 20 minutes. Leave oven on.

Top the brownie layer evenly with the reserved ½ cup of chocolate chips, the chopped walnuts or pecans, drained, dried and halved cherries and the marshmallows. Return to the oven and cook for 5 -7 minutes or until a toothpick inserted in the center comes out almost clean. Turn on the broiler and broil for just about 30 seconds or so to brown up the marshmallows – watch carefully so they don’t burn.

"I don't know how I found your flour online, but I am so thankful that I did. After trying countless g-free flours from our local health food store, and being disappointed with each and every one, I thought that it was hopeless finding one that really worked.
My daughter just turned 18 and on the morning of her birthday, I tried it for the first time. I baked homemade blueberry muffins with the berries I picked earlier in the week.
My husband came in and took a bite of one, not knowing that I had used g-free flour, and raved and raved how good they were.
I will definitely be a repeat customer!! Thank you for all your hard work and time in producing this amazing flour. I am so very grateful."
L.P.

"With this flour, I can't wait to start baking!”

"It is an incredible blend, I used to hate baking gluten-free because all of my pastries would end up tasting like cardboard.
Not anymore!
My pastries now taste better than they have ever been."
K.B.

"Best dumplings ever made, even better than wheat ones!”

"I just got your flour, I made dumplings with it. The result was incredible!
These dumplings were better than any i have ever made with wheat flour.
Thank you so much for this wonderful flour!"
J.F.

"Only flour son will eat!”

"This is the first flour we have found for our son that he will eat foods made from it."
A.P.

..............

"Baking tastes just like it used to!”

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But, with your flour I want to keep baking and baking.
My daughter LOVED the mini muffins I made and actually quickly grabbed a 2nd after eating the 1st one :)
And, there is absolutely no grittiness at all - I'm in love. I need to order more for sure."
B.G.

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I feel like I can't bake without it."
V.P.

"Great for making desserts”

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M.P.

"Only flour I can bake with!”

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No one else there was gluten intolerant but everyone said they preferred
pancakes made with your flour to regular flour. I was skeptical, but now I am not."
D.S.